Cuttlefish meatballs with paprika butter sauce

Cuttlefish meatballs with paprika butter sauce

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Preparation time
1-2 hours

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Cooking time
10 to 30 mins

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Serves
Serves 4

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By Matt Tebbutt
From Saturday Kitchen[row]

Ingredients

For the meatballs

  • 2 small cuttlefish, cleaned and chopped, fins removed
  • 400g/14oz beef mince
  • 1 onion, chopped
  • 2 tbsp fresh flatleaf parsley
  • 2 garlic cloves
  • 100g/3½oz breadcrumbs
  • 1 medium free-range egg, beaten
  • 2 tbsp olive oil, for frying

For the paprika butter sauce

  • 75g/2⅔oz unsalted butter
  • 1 banana shallot, chopped
  • 100ml/3½fl oz white wine
  • 200ml/7fl oz fish stock
  • 1 bay leaf
  • 1 tbsp sweet smoked paprika
  • 1 lemon, juice only